Name: Caprese Hasselback Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 6 chicken thighs (boneless, skinless); 1/4 `cup basil leaves; 2 tbsp olive oil; 4 small tomatoes on the vine (thinly sliced); 8 oz mozzarella (thinly sliced); 1/4 tsp pink salt; 1/4 tsp black pepper; 1 tsp balsamic vinegar; 1/4 cup italian dressing; 1 small eggplant (sliced); 1 tbsp olive oil; pinch salt and pepper

Hasselback is something I only discovered in the past year or so. It is when you slice the top of your meat and stuff it with cheese and/or veggies. The great thing about making Hasselback is that you can use all sorts of proteins: salmon filet, pork chops, NY strip, and of course, chicken!

For this recipe, I used chicken thighs because that was all I had on hand but I think it would have worked much better with breasts because they are larger and therefore able to hold the stuffing better. But in the end, it tasted fantastic so alls well that ends well, amiright?

Also, I made it a full one pan meal by adding some diced eggplant to the sheet pan. But you can serve it with whatever keto veggie you prefer (broccoli? cauliflower?) and do the same one pan meal with great results.

Ingredients:

For the Chicken:
6 chicken thighs, boneless, skinless (about 1.5-2 lbs)
1/4 cup fresh basil leaves
4 small tomatoes on the vine, thinly sliced
8 oz fresh mozzarella cheese, thinly sliced
2 tbsp olive oil
1/4 cup Italian dressing
Drizzle balsamic vinegar
1/4 tsp pink salt
1/4 tsp black pepper

For the Eggplant:
1 small eggplant, sliced
1 tbsp olive oil
pinch of salt and pepper

Preheat oven to 400 degrees.

Begin by preparing your chicken. Lay the chicken out on a cutting board and make cuts along the top of the chicken that go about 3/4 of the way down. Be careful not to cut all the way through the chicken, just enough to give you enough room to stuff it.

Fill each cut with a tomato slice, a slice of mozz and a basil leaf. Continue with each chicken thigh until all are filled. Season with salt and pepper. Set aside.

Cut eggplant into 2 inch pieces that are about 1/2 inch thick. Add a tbsp of olive oil, salt and pepper and mix well until coated thoroughly.

Take a sheet pan and oil it evenly with 2 tbsp of olive oil. Put the chicken on the sheet pan and place eggplant all around the chicken.

Pour Italian dressing over chicken and veggies. Bake for about 30 minutes or until chicken reaches internal temp of 165 degrees.

Remove from oven, drizzle with balsamic vinegar and seriously enjoy this Caprese Hasselback Chicken dinner!

Caprese Hasselback Chicken

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Prep Time 15

Cook Time 30

Total Time 45

Course entree

Servings 4 people

Ingredients

For the Chicken

6 chicken thighs boneless, skinless
1/4 `cup basil leaves
2 tbsp olive oil
4 small tomatoes on the vine thinly sliced
8 oz mozzarella thinly sliced
1/4 tsp pink salt
1/4 tsp black pepper
1 tsp balsamic vinegar
1/4 cup italian dressing

For the eggplant

1 small eggplant sliced
1 tbsp olive oil
pinch salt and pepper

Instructions

Preheat oven to 400 degrees. Cut slices across chicken about 3/4 way down. Fill each slice with a tomato, piece of cheese and basil leaf until all pieces of chicken are stuffed. Season with salt and pepper and set aside. Mix eggplant with olive oil and salt and pepper until all pieces are coated. Oil sheet pan with olive oil. Put the chicken on the sheet pan and surround with eggplant. Pour Italian dressing over chicken and veggies. Bake for 30 minutes. Drizzle with balsamic vinegar and serve.

Notes

Macros:
Servings 4
Amount per serving

Calories 628
Total Fat 42g
Carbohydrate 11g
Dietary Fiber 7g
Net Carbs 4g
Sugars 7g
Protein 57g
Potassium 381mg
Vitamin A 11%
Vitamin C 9%
Calcium 53%
Iron 13%